| Summary: | 碩士 === 弘光科技大學 === 營養醫學研究所 === 107 === Osteoarthritis is associated with muscle weakness and is a common cause of muscle strength decline. Muscle strength decline is one of the important factors of malnutrition. The complications caused by severe malnutrition and its mortality are extremely high. Therefore, this study is to investigate the relationship between nutritional status and muscle strength in patients with osteoarthrosis, and to evaluate the nutritional and muscle strength of patients undergoing clinical bone and joint surgery for the first time, and to compare the degree of muscle weakness and disease, nutritional status, diet. The relationship between state and quality of life. The study subjects were patients who underwent clinical bone and joint surgery for the first time and were over 20 years old. After the subjects were examined and screened by the Orthopaedic Physician of Taizhong Rong, a total of 75 patients underwent muscle strength assessment (including test grip strength and muscle endurance assessment) and filled out the first questionnaire (content includes demographic characteristics, nutritional status, diet type). The instrumental activity index of daily living activities was completed in the third month after surgery, and the questionnaire was filled in. The data were analyzed by SPSS software. The average age of 75 patients who completed the case was completed. 70.95±8.64 years old, 12 males and 63 females, 23 with degenerative arthritis, 36 with osteoporosis and 16 with pressure fractures. The majority of cases in this study were able to maintain independence (86.7%). Muscle strength (83.7%) and grip strength (83.3% for males and 58.7% for females) were mostly normal. There was no significant difference in appetite before and after surgery (p>0.05), all of which were moderately preferred; nutritional status (MNA) was generally Evaluation scores and overall nutritional status scores were significantly higher after surgery (13.47 points, 26.57 points) than before surgery (13.02 points, 25.98 points); whole grains (2.67 points) and protein-containing meat intake (red) 3.21 points, white meat 2.99 points) significantly higher than the preoperative (2.32 points, red meat 2.91 points, white meat 2.80 points, p <0.05). The 75 patients with limb muscle weakness and life dependence was significantly positive Correlation (p<0.05), the more severe the weakness of limb muscles, the higher the dependence on life, and the lower the IADL scores of patients with non-bone joint disease (p<0.05). There was a significant positive correlation between overall nutritional status and muscle performance (p<0.05).Conclusion: The above results show that the bones and joints Disease patients who improve their diet and food intake and maintain good nutritional status after surgery will help prevent muscle strength decline and maintain daily living activities, as well as prevent or delay the possibility of disability.
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